One of the great things about camping is the FOOD. Nothing beats waking up on a sunny summer morning, starting up the fire and cooking a simple, but delicious breakfast. We have compiled five breakfast recipes that should be “must try” this camping season.
Campfire Breakfast Burritos
All the prep work is done at home before you leave for the campground.
Nothing like just tossing a few wrapped burritos on the grill and you’re eating in a few minutes.
Approximately 16 oz of cheese (your choice)
1 1/2 lbs of sausage
1 bag of frozen potatoes – i.e. hash browns
1/2 cup sour cream
Peppers & onions are optional
2 dozen tortillas
Cook the sausage and set aside.
Mix all the eggs in a large bowl, whisk in the sour cream and seasonings you would like to add.
Heat up the large skillet that you pre-cooked the sausage in. Add eggs and scramble.
In a separate skillet mix onions, peppers with a small amount of oil and saut until they are ready.
Set them aside.
Cook frozen potatoes according to instructions.
Combine sausage, eggs, cheese, onion mixture and potatoes in a large bowl and mix.
Add a heaping cup of the mixture into each tortilla. Wrap and place them upside down on to a cookie sheet. Make sure the seam side is on the bottom. Then freeze for approximately 20 minutes.
Remove and wrap them individually in aluminum foil and place in a large Ziploc bag and freeze.
When camping, put on the grill for a few minutes or on top of the coals until heated up.
*Note – These are also great to make and keep at home. If you don’t have a campfire you can simply wrap them in a damp paper towel and heat in the microwave. About 1-2 minutes if they are frozen. Microwave temperatures do vary so test times initially.
Texas Toast N’ Eggs
1 loaf of Texas toast
1 large egg per slice
1 small dab of soft butter per slice
Dash of salt
Dash of pepper
Spread butter on both sides of the Texas toast, remove center of toast where egg will sit.
Put bread in heated skillet over the low flame pressing down slightly. Add 1/2 tsp butter to hole in center of bread, and then crack an egg into the hole. Add salt and pepper to taste. Cook until bottom of bread is golden brown, approximately 3 minutes depending on heat.
Flip bread and repeat process, adding salt and pepper to taste.
Transfer eggs and toast to plate, and quickly toast centers of bread that were cut out. Place toasted centers on egg.
Serve this with bacon, sausage or Canadian bacon for a filling breakfast choice.
1 cup flour, half of that should be all-purpose
1 egg, beaten
1 cup of milk (you can use buttermilk)
1 tsp sugar
A pinch of salt
1 tsp of baking powder
You can also add 2 or 3 Tbsp of dried fruit or seeds to suit your taste.
*This recipe makes about a dozen 4- inch pancakes
Mix the dry ingredients together and pack in a re-sealable bag. If you want to increase cups or the number of servings, increase the other ingredients accordingly. *The key to fluffy pancakes is the baking powder to flour ratio*.
At the campground, beat the egg into the milk and combine with the other ingredients and stir.
Heat a teaspoon of butter or oil in a cast iron frying pan over a hot fire, trying to keep the pan about 5 inches above the flame to avoid burning the pancakes.
Spoon the batter into the pan until bubbles appear, then flip and cook another minute.
Serve with butter, maple syrup, bananas or seasonal fruit.
Scrambled French Toast
6 cups of cubed bread
4 eggs beaten
1 1/2 cups of milk
1 tsp of cinnamon
1 tsp of vanilla extract
2 tbsps of butter
1/2 cup of sugar, icing sugar or maple syrup
You can use whatever type of bread you prefer. It tastes great with white bread or cinnamon bread.
Put your eggs in a large bowl and beat them.
Add the milk, cinnamon and vanilla to the egg mixture and stir.
Add the cubed bread, mix and let stand for approximately 5 minutes.
Heat a large skillet.
Once butter is melted add the bread/egg mixture.
Stir while cooking and until browned.
Serve topped with sugar, icing sugar or maple syrup.
If you like your French Toast a little crunchy you may want to toast it in the skillet with butter first and then pour over the egg, mix and cook.
Campers Cove Cheesy Casserole
1 heavy duty aluminum foil pan
1 cup mozzarella shredded cheese
1 cup cheddar shredded cheese
1/2 cup milk
Black pepper approximately 1/3 tsp
Sea salt 1/2 tsp
1 lb breakfast sausage (can replace with ham)
1 8 oz pkg. of crescent rolls
Spray a 9 x 13 foil baking pan with cooking spray
Line the bottom of pan with the unrolled crescent rolls pressing seams together. Bake on the grill for 7-8 minutes to get the crust crispy.
While the crescent rolls are baking, place the sausage in a skillet and brown until cooked through. Typically, about 9-10 minutes.
Cut sausage into small pieces and scatter over crescent rolls.
Top with lots of shredded cheddar and mozzarella cheeses.
Whisk the eggs, salt, pepper and milk together and pour over shredded cheese and sausage mix.
Bake until the eggs are set, cheese is melted and browned.
This is a great recipe for entertaining guests at the campsite. You can also add your own touch with extra onions, green bell peppers or other veggies of your choice. Eliminate the meat and you have a wonderful vegetarian option.
The great thing about all of these recipes is that if you learn to love any of them, they are easy to make at home too. Use your BBQ grill, oven, stove top or microwave and have the taste of camping all year long. Happy Grilling Campers!